Bullard's best yet chili

Ingredients

Directions

¼ lb pinto beans

14 oz can canned stewed tomatoes ¾ lb onion -- chopped

½ lb green bell pepper --

: chopped

1 TB salad oil

¼ c cilantro

¼ c butter

1¼ lb venison -- get butcher to : mix

: beef and pork, then "chili" : grind

½ lb pork

¼ c chili powder -- (your

: favorite kind)

1 TB salt

1 ts black pepper

1 ts cumin seeds

"Wash beans and soak overnight in water 2" above beans. Cook in same water until done; do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and cilantro. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes. Place beer near chili pot and call me." Note: Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was really, really too hot. Also, I replaced the parsley originally called for in the recipe with cilantro and added an extra garlic clove. Lean beef can be substituted for venison. NOTES : This is my brother-in-law, Marvin's recipe. It was published in Southern Living!

Recipe By : Marvin Bullard

From: Lou Parris <lbparris@...: Wed, 23 Oct 1996 08:32:22 ~0500